1 box refrigerated pie crusts, softened as directed on box (or see recipe for homemade pie crust) 2 1/2 cups light corn syrup 2 1/2 cups packed brown sugar 1/2 cup butter, melted 4 ½ teaspoons vanilla 6 eggs, slightly beaten 2 cups coarsely chopped pecans Butter-flavor cooking spray 2 cups pecan halves Vanilla ice cream, if desired
Heat oven to 425°F. Grease 13x9- inch (3-quart) glass baking dish with shortening or cooking spray. Remove 1 pie crust from pouch; unroll on work surface. Roll into 13x9-inch rectangle; trim sides to fit baking dish. Place crust in dish.
In large bowl, stir corn syrup, brown sugar, butter, vanilla and eggs with wire whisk. Stir in chopped pecans. Spoon half of filling into pastry-lined dish.
Remove second pie crust from pouch; unroll on work surface. Roll into 13x9-inch rectangle; trim sides to fit baking dish. Place crust over filling. Spray crust with cooking spray.
Bake 14 to 16 minutes or until browned. Reduce oven temperature to 350°F.
Carefully spoon remaining filling over baked pastry; arrange pecan halves on top in decorative fashion.
Bake 30 minutes longer or until set. Cool 20 minutes on cooling rack. Serve warm cobbler with vanilla ice cream.